Cantucci from Prato

I’ve always liked Cantucci from Prato. When I lived in Florence I remained spellbound in front of the windows of the ovens exposing mountains of freshly baked cantucci. They seemed like the symbol of the city’s wealth. Recently, in an old book of Paolo Petroni “Il tesoro della vera Cucina Toscana” (The Treasury of the True Tuscan Cuisine) – published by Centaur, Florence, I found the recipe that I propose. It is easy and takes little time to prepare. The original recipe calls for white sugar which I replaced with cane sugar. Type 00 flour can be replaced with white spelt flour. Cantucci are great dipped in Vin Santo dessert wine or a sweet wine. They also make a good breakfast in the morning.

CANTUCCI FROM PRATO
Preparation time: 20 minutes | Cooking time: 30 minutes + 10 for each cookie
(With this recipe you will make about 60 cookies)